Puttanesca White Bean Casserole
I really have a thing for this recipe!
It takes us on a journey to southern Italy! As well as being extra tasty, it’s comforting and vegan!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1/2 cup (125 ml) finely chopped French shallots
- 1 cup (250 ml) halved cherry tomatoes
- 3/4 teaspoon (3.75 mL) salt
- 3 garlic cloves, chopped
- 1 1/2 c. teaspoon (7.5 ml) oregano
- 1/2 teaspoon (2.5 ml) thyme
- 1/4 teaspoon (1.25 mL) chili flakes
- 2 tablespoons (30 ml) coarsely chopped capers
- 1/2 cup (125 ml) pitted Kalamata olives
- 1 tablespoon (15 ml) tomato paste
- 1/3 cup (80 mL) white wine
- 1 can (796 ml) San Marzano whole tomatoes
- 1 540-ml can white beans, well rinsed
- Pepper, to taste
- 1/3 cup (80 ml) finely chopped parsley
- Toast of your choice
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Preparation
- In a large Dutch oven, heat oil over medium-high heat and cook shallots for 4 minutes, stirring often. Add the cherry tomatoes and salt and cook for a further 3 minutes. Add the garlic, oregano, thyme and hot pepper flakes and continue cooking for 2 minutes. Add the capers and kalamata olives and cook for a further 3 minutes, stirring frequently. Add the tomato paste and cook for a further 2 minutes, stirring often.
- Deglaze with white wine and continue cooking for 2 minutes.
- Add the whole tomatoes and crush lightly with a wooden spoon. Simmer over medium heat for 10 minutes.
- Add the white beans and pepper and stir gently. Serve with parsley and toast if desired!
